HOT BUTTERED CAULIFLOWER PUREE

Food & Wine Annual Cookbook 2008Food & Wine MagazineNew Orleans chef John Besh's three-year-old son loves this silky, luscious cauliflower puree, which is made with both cream and butter. Adjust the level of cayenne pepper to make the dish more or less spicy.Total: 30 min 12 Servings

1. Preheat the oven to 325°F. In a large pot of boiling salted water, cook the cauliflower florets until tender, about 7 minutes. Drain well. Spread the cooked cauliflower on a large rimmed baking sheet and bake for about 5 minutes to dry it out.

2. In a small saucepan, combine the heavy cream with the butter and bring to a simmer over moderate heat just until the butter is melted.

3. Working in batches, puree the cauliflower in a blender with the warm cream mixture; transfer the puree to a medium microwave-safe bowl. Season with salt and cayenne. Just before serving, reheat the puree in the microwave in 1-minute intervals, stirring occasionally.

Make Ahead: The puree can be refrigerated overnight. Reheat in a microwave.